Fish rolls made from sole fillets stuffed with shitake and drizzled with black bean sauce. An elegant dish for any occasion. If sole fillet is not available, you can use cream dory or any white flesh fish.
Chicken joy is I think the most popular fried chicken in the Philippines. Not just the taste that captured the palate of Pinoys but also the crispy chicken skin and the aroma is what makes it number one. Since the original recipe is top secret, who knows what is the real recipe? There are many chicken joy recipes you can find but most of them have a lot of ingredients that I think might spoil the dish. The great thing about this homemade chicken joy recipe here is the simplicity. Sometimes simple ingredients makes the dishes tastier.
This barbecue sauce goes well with grilled fish, poultry and meat. You can also store it in a refrigerator for future use. Cooking barbecue needs the meat to be marinated for at least a few hours. But if you are in a hurry a needs to grill your food, you cam use this barbecue sauce as a tasty dip.
This recipe is from Ilocos region I, a tamales made from dulong or a small fish found mostly in the northern part of the Philippines. The fresh dulong is wrapped in banana leaves and then poached. Dulong is very common in wet market so you can’t miss it. I’m just not sure what is the English word for that fish because I use to think that they are baby anchovies. But with a little research I found out that it is also called lacustrine goby.
This sushi recipe is a Pinoy version of the Unagi Sushi. Unagi is a Japanese word for freshwater eel. The kind of freshwater eel used in their cuisine is a Japanese eel (Anguilla japonica) and those species are also found in other countries like China, Korea, Vietnam and northern part of the Philippines. Since eel is not popular here, substituting it with tulingan or skipjack tuna is a good idea. So if you want to try making an unagi sushi, I think this tulingan sushi is a very good way of trying it.